Custom Entremet Cakes

What Matters Most to Me

Technique’s everything. No shortcuts, no fake flavours. If I’m making a cake, it’s got to start with proper French patisserie skills and the best stuff I can get my hands on - real chocolate, fresh fruit, nothing dodgy. That’s just how I work.

Your Flavours, Your Way

These aren’t off-the-shelf cakes. Every custom entremet starts with a chat about what you’re in the mood for. Nutty, tangy, or a bit out there - you tell me, I’ll piece something together that’s completely your own. I don’t follow templates or stick to one style.

Layers That Actually Deliver

Each cake is a bit of a project. You get mousse that’s light as air, a silky crémeux, something fruity or sharp for a pop, and always a little crunch. If you’re after that "mirror glaze entremet" look, I do that too - shiny on the outside, all about keeping things fresh on the inside.

Only Fresh, Always Honest

No frozen stuff, no compound chocolate. Every entremet is made fresh to order with proper ingredients - especially if you want a real “French mousse cake” or a “seasonal fruit entremet.” The goal is to make something worth remembering, not just something that looks good on the ‘gram.

For All the Big (or Small) Moments

Perfect for birthdays, close-knit celebrations, or just because you want a cake that doesn’t taste like everything else out there. Best enjoyed chilled, and honestly, that first bite should tell you everything.